| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
2 |
Servings |
INGREDIENTS
| 3 1/2 |
tb |
Red; barley, or Hatcho miso |
| 3 |
ts |
Honey |
| 7 |
oz |
Deep-fried tofu * |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
lg |
Onion; thinly sliced |
| 1/2 |
c |
Stock or water |
| 2 |
ts |
Sake or white wine |
| 2 |
tb |
Oil |
| 5 |
|
Green peppers ** |
INSTRUCTIONS
* Cut into 1/2-inch strips
** Cut lengthwise into sixths
Combine the first five ingredients in a saucepan and bring to a boil. Cover
and simmer for 5 minutes, then remove from heat. Heat a wok or skillet and
coat with the oil. Add garlic and saute for 30 seconds. Increase heat to
high, add green peppers and onion, and saute for 3 minutes more. Add
deep-fried tofu and any remaining cooking broth, then cook, stirring
constantly, for 1 minute. Serve hot or clod.
Source: The Book of Miso
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder
<ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”